Curried Coconut Broth for Seafood

By bdjrempel

This is awesome over linguine.

Ingredients

• 2 tsp vegetable oil
• 2 green onions thinly sliced
• 2 1/2 tsp red curry paste
• 1 1/2 tbsp brown sugar
• 1/2 tsp lemongrass paste
• 1/2 tsp minced garlic
• 1 tbsp fish sauce
• 2 c chicken stock
• 1 can coconut milk
• 2 bay leaves
• 1 pound mussels, scrubbed and debearded
• 3/4 pound medium shrimp, shelled and deveined
• 1 tsp fresh lime juice
• 1/4 c chopped fresh cilantro

Preparation

Step 1

In large saute pan, heat oil over moderate heat. Add green onions and cook, stirring occasionally, until golden. Add next 5 ingredients and cook, stirring, until fragrant, about 30 seconds. Add chicken stock, coconut milk, and bay leaves. Cook over moderately high heat, stirring occasionally, until slightly reduced, about 15 minutes. Remove bay leaves and add mussels and shrimp. Cook until the shrimp are opaque and the mussels have opened, about 3 minutes; discard any mussels that don't open. Stir in the cilantro and lime juice and serve over linguine, with some nice crusty bread.